A tender chocolate crust under the chocolate pastry cream makes each bite seamless—the gastronomic equivalent of an infinity pool. The raspberries wake you back up.
Use any size of mini-tart pan you like for these sweet little tarts. If you have leftover dough, you can always roll it out, sprinkle with cinnamon sugar, cut into shapes, and bake into that childhood comfort, piecrust cookies.
Fall is prime time to make this tart. Sliced persimmons are rolled in brandied sugar, then baked in a crisp, buttery shell and served with brandied mascarpone cream. Heaven.